Havarti-Stuffed Chicken With Tomato Salad

Havarti-stuffed chicken
Christopher Baker
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

4
6-ounce boneless, skinless chicken breasts
4
ounces
dill Havarti cheese, cut into small pieces
kosher salt and black pepper
3
tablespoons
olive oil
1
pound
heirloom tomatoes, sliced
4
pepperoncini peppers, thinly sliced

Directions

  1. Cut a 2-inch pocket in the thickest part of each chicken breast.
  2. Dividing evenly, stuff the pockets with the cheese and season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.
  4. Meanwhile, arrange the tomatoes and peppers on a plate. Drizzle with the remaining oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the chicken.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 218
  • Fat 24 g
  • Sat Fat 10 g
  • Cholesterol 119 mg
  • Sodium 837 mg
  • Protein 40 g
  • Carbohydrate 5 g
  • Sugar 3 g
  • Fiber 1 g
  • Iron 2 mg
  • Calcium 231 mg
What does this mean? See Nutrition 101.